Hawaiian Huli Huli Chicken Stack
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 2 cups cooked jasmine rice
- 1 cup fresh pineapple, diced
- 1 red bell pepper, diced
- 1/2 cup green onions, sliced
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, garlic, and ginger until the sugar is dissolved.
- Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
- Preheat the grill or a grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade.
- Brush the chicken thighs with vegetable oil and place them on the grill. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
- While the chicken is grilling, prepare the Jasmine rice according to package instructions if not already cooked.
- Once the chicken is done, remove it from the grill and let it rest for a few minutes. After resting, slice the chicken into bite-sized strips.
- To assemble the stack, in a serving dish, create a base with a scoop of jasmine rice. Add a generous layer of grilled chicken strips on top.
- Next, layer on the diced fresh pineapple, red bell pepper, and sliced avocado on top of the chicken.
- Finish the stack by sprinkling green onions and fresh cilantro over the top.
- Serve immediately with lime wedges on the side for a fresh squeeze of juice.
Find it online: https://www.rapidrecipes.blog/hawaiian-huli-huli-chicken-stack/